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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Sombrero Dip with Vegetarian Chorizo

Source: dLife

A flavorful dip made from layers of poblano chili, lettuce, guacamole, tomato, refried beans, salsa, and homemade vegetarian chorizo.

Rating:
Prep Time:	15 minutes
Cook Time:	3 minutes
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	339.2

Total Carbs	44.0 g

Dietary Fiber	11.9 g

Sugars	7.0 g

Total Fat	9.2 g

Saturated Fat	1.9 g

Unsaturated Fat	1.1 g

Potassium	625.6 mg

Protein	26.3 g

Sodium	1183.9 mg

Dietary Exchanges 9.2 Fat, 2.8 Vegetables, 0.3 Meat, 0.1 Other Carbs, 1.3 Starch, 1.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Sombrero Dip 3.0
3 each Chili Peppers, poblano, dried 0.25
0 1/4 cup fresh chopped onion 5.0
5 piece fresh romaine leaves 15.0
15 oz refried beans 0.5
0 1/2 cup Salsa, medium 0.5
0 1/2 cup chopped tomato 0.5
0 1/2 cup Lettuce, romaine, fresh, shredded 0.5
0 1/2 cup Guacamole, mild 0.25
0 1/4 cup Cheese, cheddar, fat free, shredded 0.5
0 1/2 cup fat free sour cream 1.0
1 each fresh green onions 16.0
16 oz Chips, tortilla, light, baked

Vegetarian Chorizo 0.5
0 1/2 tsp cumin seeds 0.5
0 1/2 tsp coriander seeds 2.0
2 each Chili Peppers, ancho, dried 12.0
12 oz Vegetarian Meat, beef, ground 2.0
2 each eggs 2.0
2 tbsp cider vinegar 2.0
2 cup garlic cloves, chopped 2.0
2 tbsp paprika 1.5
1 1/2 tsp oregano leaves 0.5
0 1/2 tsp salt 1.0
1 cup Salsa, mild 6.0
6 tbsp fat free sour cream

Directions

Prepare the Vegetarian Chorizo: In a small skillet over medium heat, heat seeds until toasted, 2 to 3 minutes, stirring frequently, remove from skillet. Add ancho chili to skillet, cook over medium heat until softened, turning often so chili doesn't burn, 1 to 2 minutes. Remove and discard stem, veins, and seeds, chop chili finely.
Combine all ingredients except salt, salsa, and sour cream. Shape mixture into 6 patties; cook in lightly greased large skillet over medium to medium-low heat until browned, 3 to 4 minutes on each side.
Prepare the Sombrero Dip: In a lightly greased skilled, saute poblano chili and onion until tender, 3 to 5 minutes, stir in Vegetarian Chorizo.
Line a dinner-size serving plate with lettuce, cover with refried beans to within 2 inches of edge of lettuce. Spoon salsa over beans, leaving edge of bean layer showing. Spoon Vegetarian Chorizo mixture over salsa; sprinkle with chopped lettuce and tomato, leave edge of Vegetarian Chorizo showing.
Spoon Guacamole over lettuce and tomato and sprinkle with Cheddar cheese. Spoon sour cream in large dollop on top; sprinkle with green onion. Serve with tortilla chips (not included in nutritional data).